Place the chicken in a bowl and season with the Chinese five spice (or alternate spices) and the rice vinegar.
Stir and let sit 5 minutes to marinate.
In a large skillet, heat 1-2 tablespoons of butter or coconut oil over medium-high heat.
Add the chicken and saute until cooked through and slightly brown.
While the chicken is cooking, thinly slice the cabbage, bell pepper, and onion.
Remove the chicken to a clean bowl.
Add the remaining butter or coconut oil to the skillet and saute the sliced vegetables until slightly softened.
While the vegetables are cooking, toast the sesame seeds in a small skillet on the stove over low heat until lightly browned and fragrant.
Add the chicken back to the skillet and add the coconut aminos and honey, stirring to combine.
Drizzle with sesame oil.
Sprinkle the sesame seeds over the top and serve.
Notes
We like this stir-fry as is, but I do sometimes serve it over white rice or cauliflower rice. If you’re using rice, just start the rice cooking first and it’ll be ready with the stir-fry is done.